(I added the dough enhancer and gluten because the loaves were a bit too heavy and dense (you can purchase them at grocery stores or on Amazon.) I sometimes add a couple of tablespoons of flax seed as well, because I love the texture that it adds.)

Mix dry ingredients by hand or in a stand mixer (I use a KitchenAid). Add wet ingredients and mix well. I sometimes need to add more flour if the dough is too sticky. Let the machine knead the dough for about 10 minutes.

Divide dough in half and form into oblong loaves. At this point, you can sprinkle the loaves with additional oatmeal or other grain or seeds, if you wish. Place in greased loaf pans (I use 9" ones) and cover with a dish towel. Let rise for 25 minutes. Bake at 350 degrees for 25 minutes.

The whole wheat bread used to be my family's favorite, but now the multi-grain version has surpassed it!

This is a wonderful recipe. So nice for those days when you don't have a lot of time to plan. I use this for bread, rolls, cinnamon rolls, pizza, braids (dinner & dessert), stuffed pizza rolls, etc. It's great. And I never have saf instant yeast. I just use the kind they sell at Sam's Club.

I put together a family cookbook a few years ago and I remember the company that did the printing said that recipes can't be copyrighted. But I did a google search just now and came up with this... http://foodblogalliance.com/2009/04/recipe-attribution.php"Mere listings of ingredients as in recipes, formulas, compounds, or prescriptions are not subject to copyright protection. However, when a recipe or formula is accompanied by substantial literary expression in the form of an explanation or directions, or when there is a combination of recipes, as in a cookbook, there may be a basis for copyright protection."as the writer went on to say - if say where you got the recipe from a book or whatever or say adapted from you are safe - did you get this recipe from the lady the other person is referring to - no - then don't worry about it - you gave your friend credit for the recipe.

I'm no expert, but I'm fairly certain that you can't copy write a recipe. Something to do with not being able to copy write instructions, I think. I heard that from another blogger... Hope that helps!~Shannon

Love that I found this recipe from a Pinterest link of a freind of mine from Ohio who I don't think has a connection with you! You're so famous! Can't wait to try this! Think of you often...I am trying to work out coming to UT for Women's Conf weekend!

This recipe is good and VERY easy and fast however I do not think it is good for your family bread replacement. It dries out really quickly so I think it is best for dinner rolls and garlic bread and things you will eat immediately not things that you need to save and use over time (like anymore than two days).

Okay, made it tonight and here are the alterations that I made:9 cups whole wheat flour and 1 1/2 cups white flour (really only because I ran out of wheat and didn't want to grind more...)1/3 cup honey1T Salt3T yeast4T oil2 3/4 cups hot water1 cup unsweetened applesauceBaked at 325 for about 28 minutes. Great bread! It barely made 3 loaves using a 9.25 x 5.25 loaf pan. I baked two and put one in the freezer before the rise. I'll take it out in a few days, we'll see how it rises after freezing. Thanks for the recipe! Hope my notes can help someone!

I have to say THANKS for this recipe! Finally a bread I can actually make, it looks good, it fast and easy and tastes great! Thanks! Also, I featured this on my blog, Happiness is Homemade www.ahomemadehappiness.blogspot.com

LOVE! Just took my first batch out of the oven. Easy, delicious! I forgot to make the alterations to the whole wheat recipe but still turned out good. I'll try to remember for next time & I'm sure it'll be even better. Thanks!!

I've been making bread for over 20 years. I always use honey instead of processed sugar, just substitute straight across. Also I always use oil (have never used lecithin), sometimes use an egg, never use applesauce, and remember not to use super hot water as it could kill your yeast. SAF is just a name brand yeast, any instant yeast will do. If you use regular yeast, you have to proof it first. You can bake after the first rise using any bread recipe, you don't have to knead any of them twice. Most Kitchen Aid mixers don't have a strong enough motor to knead this much dough, that's why this author said to split it. Good advice. I have a Bosch which can handle anything you throw at it! If this bread doesn't last more than two days, make some more! Dry the bread fully and then make bread crumbs out of it. It's really not complicated. Making your own bread is very rewarding and there's really nothing that tastes better! Good luck!

I made the whole wheat version last night (cut the recipe in half and used oil instead of lecithin). The dough was very dense and hard for my mixer to mix. I have a kitchen aid. Did I do something wrong with the whole wheat version? It was still very dense after baking. I had very good luck with the white bread.

I know the lady who created this recipe, and yes, it is from Pantry Secrets, her company. They do have classes that teach you how to use this recipe, it can be used for more then just bread. They also teach you how to use wheat, freshly ground and the alterations to the recipe for that. Their website is: http://www.pantrysecrets.net/

I know you got the recipe from a friend but I think it is a good idea to give credit to where the recipe actually came from. Just my two cents...or more! :)

Erin, I just made the whole wheat version tonight (cut the recipe in half). I used half of a 1/3 cup olive oil, 1/2 cup applesauce (at room temp), and 2 cups hot water and halved the rest of the ingredients. Worked wonderfully! The bread has good flavor and was very moist. Good luck!

OK...now I am a little annoyed. I made the Miracle Bread last week and it was wonderful. I go to make it this week and the recipe is gone. Thanks for putting up the website where it came from, but there is NO RECIPE listed. Now I am screwed!!

I found this on pinterest and was so psyched to try it, went out and bought the ingredients for the white bread only to come home and see the recipe had been removed!! So sad! I looked on pantry secrets website and they don't list any recipes, only where to take a class to learn how to make the breads...

I'm really sad that the recipe is no longer available. I always substituted the sugar with honey and it was AWESOME. Could you list the recipe if you changed the sugar ingrediant to honey?? I also added in 2 T. Wheat Germ and 4 T. ground flaxseed, so I would have to add in a little bit more water.

Would it be possible for you to pass the recipe along through email. I bought all the stuff and really want to make it. Any one else out there that has the recipe please email me! annie-chandler@hotmail.comThanks!

Wow, this seriously pisses me off. I made the recipe with a few alterations and was very impressed. Come back to go around again, and it's gone. Pantry Secrets, you suck.

For what it's worth, here's my Miracle Bread version that I made in my breadmaker. The following is NOT copyrighted and you may share it freely. (Copylefting.) Use 3 cups finely ground "white" whole wheat flour, 1 T yeast mixed into the flour -- this is important, it's on the yeast package, and a step I never noticed or bothered to do before (and never had such good results!) Add 1 tsp salt, 2 Tbsp sugar, and mix those into the flour too. Add 1 egg, 1 cup warm not hot water. If you can't stick your finger in it and leave it in, it's too hot. Bake on a whole wheat cycle, 1.5 lb loaf. Feel free to distribute this recipe in any capacity you please. Credit would be great, but you know, there are more important things in life. Copylefted 2012, Emily E. Thayer

BTW the biggest diff. I noticed between most bread I usually make and the Removed Recipe is that the RR was considerably wetter (stickier.) After popping the above ingredients into my breadmaker, it's not as sticky, so I also added 2 Tbsp oil and 2 Tbsp water. One of the things that makes baking bread tricky is that flour absorbs and releases water according to the humidity where it's stored. Sometimes the flour will have more moisture, sometimes less.

And I stand by my previous comments. Pantry Secrets could have handled things much better by simply requesting that you add credit and a link to their website. They probably could have even made a bunch of sales by asking that if the recipe was useful to you, that you buy something from their shop. 99.999% of your readers aren't even in the geographical area where they could possibly take those damn classes. Pantry Secrets, you won't be making any web sales off me. Good luck with your Karma.

dang. I just made this the other day and loved it! I am ready to make it again....the website you posted does not have the recipe, that I can find anyway. I would love an email of it too. dani7harding@yahoo.com

I pinned it just like the others and am so disappointed it had to be removed. If you are passing the recipe on through email, please send it along to me as well--it would be greatly appreciated! Here's my email: info@clacontemporary.com

I also made that bread that recipe last week and loved it and was going to make it last night and could not find it. I spent all night looking for it. Could you email me please. I loves that bread. wakcobell@yahoo.comThanks so much.

I pinned it just like the others and am so disappointed it had to be removed. If you are passing it on through email, would you please send the recipe along to me as well? Here is my email address: info@clacontemporary.com

Well, toss me in with all the other Pinterest pinners who just looked at this the other day and decided to make it this morning...blah to the snooties that made you take it down. Could you please also send the recipe to me if you are doing that for others? :D Thanks!lauraleejingz@yahoo.com

Can someone explain what the 10 grain cereal is? Like Kashi or something like that? It seems so odd (and hard) to add to a bread dough! Or is it more like an oatmeal type cereal? Please explain a little more for me! Thanks!

The 10-grain cereal is a combination of ground whole grains, more like something you would cook as a hot cereal. It has corn, millet, barley, wheat, etc. and provides great texture and crunch, if you like that sort of thing.

I was so excited to find this on pinterest and then so disappointed that the recioes were gone. I really would like the recipes for the whole wheat and the white miracle bread if you are emailing them my email address is miniginny13@hotmail.com. Thanks!

I was so excited about this recipe - I found from your link on Pinterest! I finally got around to making it - and it's gone. :( If it's not to much to ask, would you please e-mail it to me? bobby_sherri_oliver@yahoo.com

I just looked at the pantry secrets website and they charge 25.00 for a DVD with the recipe on it. I think that's a freaking rip off! I know you have a ton of other requesters but I too would like the original white bread recipe. Blackstock_90@yahoo.com Thank you so much!!

I called my attorney, (my husband) who is an intellectual property attorney, he says you cannot copywrite a recipe. you can copywrite a compilation of them, like a recipe book, but its just the book that has been protected. the individual recipe is not. they can threaten legal action, but they won't win. they are just trying to scare you. either way, I would like the recipe too if you are emailing it out. cpriddle23@gmail.com

I agree with Emily Thayer. I am from Canada and i will certainly not be supporting Pantry Secrets. Shame on them. What horrible PR staff they have. It should have been dealt with much more constructively.Btw Michele I still got the recipe thru Interest.

Mixdry ingredients. Add Oil and water. Mixfor 1 minute and check consistency. If dough is too dry,add a little more water. Dough should be very sticky. Mixfor 5 minutes. (Do not add flour to the dough after it has finished mixing.) Spray counter and pans with olive oil spray. Shape loaves,place in pans and cover with a dish towel. Let rise 25 minutes. Bake at 350 degrees for 25 minutes. Let cool or don't!

I can not believe they have made you take the recipe off! I am so mad! This was a delicious recipe that you got from someone else, NOT THEM! They will never get my business. A recipe is meant to be shared not hoarded. Thank you for sharing it in the first place. I am sorry you have had to deal with them.

So sorry for all This stress, if emailing is a possibility I would love the original recipes ( I knew I should have written them down) threehootsandaholler@gmail.com. I am in agreement that you are being bullied and that recipes can not be copyrighted because there is no way of finding the original recipe originator because they are often passed around so much. If not then my great great grandmothers Texas sheet cake has been stoen my many and put in many a cookbooks!

So disappointed! I had this pinned & needed a quick bread recipe for dinner tonight so hopped on Pinterest to check it out only to find this great big drama--over a recipe. I checked the link & was sorely disappointed yet again. Don't know if it'll do me any good but I'm gonna add my request for the recipe if possible by email to royandmachelle@juno.com Thanks for sharing what you do share! I look forward to trying the multi-grain version you posted when I have the ingredients!

Would you also be willing to email me the original recipe as well? I also made the bread and LOVED it, and just tonight I came back for the recipe and couldn't find it. After reading everyone's comments I now know why! That is awful what pantrysecrets has done. Please email me the recipe!!! @ tracy4belts@yahoo.com

Mix dry ingredients. Add lecithin and water. Mix for 1 minute and check consistency. If dough is too dry, add more water. If dough is too moist, add more flour. Mix for 5 minutes. (Do not add water or flour to the dough after it has finished mixing.) Spray counter and pans with PAM. Shape loaves and cover with a dish towel. Let raise for 25 minutes. Bake at 350 degrees for 25 minutes. This recipe makes four loaves of bread.

*Squeeze or pour approx 3 tablespoons of lecithin directly into the bowl. Do not measure.

For whole wheat bread, use the same recipe but add one cup applesauce as part of the hot tap water. Mix for ten minutes.

Did some research for you.... They can only copy part of the recipe. The indredients list cannot be copyrighted. However if the publish a method of preparation, that can be copyrighted. So from what I understand, you can post a list of ingredients without any legal action.

If you are emailing can you please send one to me?Lightonthewater@gmail.com

This recipe looks delicious, but...a lot of the issues many people are facing today with gluten intolerance may be traced to the quickening of the rising process, which prevents the gluten from breaking down into a digestible form. So, while it may be faster, in the long run it may not necessarily be better.

I didn't write your recipe down I am so mad could you please email it? dimplesndents@yahoo.comSorry about pantry secrets, that is so dumb you should figure out if theyreally can do anything legally cause I don't think they can and then repost.

Great blog and great recipe! I've used it several times over the years. I wonder if pantrysecrets knows that "their" recipe that has been around for a long time is all over the internet on lots of different blogs and youtube. I found it in an old cook book when I started using it. A quick google search brings up several pages with the recipe, though most call it One Hour Bread or something like that instead of Miracle Bread. So boo on pantrysecrets for bullying you and thinking they can own it. To me trying to own a recipe and prevent others from using it is like trying to say you own the color red and nobody else can use it. lol I say go ahead and put the recipe back up if you want to. :)

Boy did pantrysecrets shoot themselves in the foot. They made themselves look like vicious idiots. I know I'll personally tell everyone they suck for the rest of my life. I posted the recipe on my pinterest and I'm going to blog it too. pantrysecrets can bring it! Bullies.

You can't copyright recipes or patterns (although lots of people try).

Yay! I am excited to find and try this recipe! Although, make sure you check the ingredients in your dough enhancer. L-cystine is made of proteins from human hair most often harvested from barber shop floors in China (yikes). Just because the FDA approves it doesn't mean you want to eat it.

Bummer. I just barely found this post. Can someone email me the recipe for miracle bread? From the Pantry Secrets website you have to buy a DVD...I don't want to buy a whole DVD about cooking. I hardly cook or bake which is why I like the idea of a fast bread. My email is robin2az@gmail.com Please email me the recipe! :-)

A bread that actually turned out for me!!!! Now the recipe is gone ;-( I made it once, came back today to try the wheat version and this is what I found. PLEASE, if I beg nicely (Pretttty Pleeeeeeze?), could you email me both of the receipes?Thanks so much, kat

Yeah, recipes cannot be copyrighted. I made a cookbook and was told that from the publisher. And the biotches at pantry secret probably didn't invent the recipe anyway.... I think I'll rewrite the recipe in my own words and post it all over the web, just to spite them. Bwahahahaha!!!!

This looks great! I will try it soon. Have you ever used buckwheat flour? I might substitute a couple of tablespoons of buckwheat flour for the wheat flour. I like the stronger, sweeter flavor of the buckwheat.

Just another pinner sad to see there's no recipe linked with this page. I will not be supporting pantry secrets but would love this easy bread recipe if you're still emailing it. Thank you! marycpf422@gmail.com

I made this, and loved the flavor, but it came out very dense, didn't rise enough.I did have the vital wheat gluten, and I looked up what else could be used as dough enhancers, so I added 2 TB powdered milk.

My question is with the mixing. Do you use the dough hook or the paddle attachment? and how long are you mixing? When adding extra flour, I wasn't sure if it was supposed to pull away and make a ball or if it stays kind of sticky. I know with other recipes where you put it right in the pan, they were kind of sticky.

Hi. I guess I'm. A complete idiot, but my bread did not work. I couldn't find dough enhancer anywhere. I will buy some from amazon. I just had regular yeast. Finally found the 10 grain cereal. I didn't knead the bread. The recipe doesn't say anything about kneading so I didn't. Please tell me what I did wrong. I would love to make this and it work like so many. I have been making bread for many years, but this has got me stumped. :(

Anonymous: I really don't know what the dough enhancer does, but I found it at my grocery store and it seems to help with the multi-grain version. I don't use it for the wheat or white. Thanks for pointing out the oversight in my recipe - I added in 10 minutes of kneading!

People share recipes all the time, the original source being lost. I'm sure that Pantry Secrets got that recipe from some old cookbook or someone that they know (who got it from some old cookbook). It's truly rare to create a recipe from scratch. I applaud you for sharing your source, who was not Pantry Secrets. You gave credit where credit was due. If you're able to e-mail the recipes, I would greatly appreciate it. ammroger@umail.iu.edu

Like sooo many others, I'm dying to try the original recipe. If someone out there sees this and has the recipe, please send it to me at jjwoll@juno.com. I love making bread but something in an hour would be so much more practical. Thanks in advance!!

to anybody wanting the recipe originally posted here, I had the bright idea to Google "1 Hour Miracle Bread Recipe"...you wouldn't believe how many answers come up, from a wide variety of sources...(don't click on "pinterest" links, tho' because they are usually links to here☺). I am pretty sure if the ingredients list SAF live yeast, it is the same or close to the same recipe...

I'm very disappointed that they don't have the recipe anymore! A friend of mine was telling me about this bread recipe and now I can't even try it....would you please email the two recipes to me for the wheat bread and the white bread? If you could add "suggestions" or "changes" to the recipe so you are able to send "your" version, that would he great! My email is tjack737@yahoo.com thank you!

I made this tonight and it turned out NOTHING like yours. :( I following your direction with the exception of the dough enhancer...3 stores and couldn't find it. Mine turned out like heavy, dense bricks. Any tips?

Could you please email the original white bread recipe to me? I'm trying to make bread for the first time and would like to have an easy recipe. I would really appreciate it. Thank you. Brenda. My email address is: beaiavolasiti@cox.net

First, just let me say...I am NOT a novice baker!This recipe turned out nasty, lumpy, thick and basically inedible.I'm not sure what went wrong but since they aren't ingredients I would normally have around my house (AND they're expensive too!), I don't think we'll be trying it again!I'll stick to my lovely French Bread recipe!

I totally don't get the brouhaha over taking the recipe down, I made the recipe that is there now. I have to admit to being so mad while mixing this, it didn't seem like there was any way it would turn out. I hand kneaded it because it kept creeping up in the KitchenAid. Anyway, I used the 8-Grain Bob's cereal and the bread is not quite like a gluten-ey kneaded bread, but it's tasty. Took MUCH longer than 25 min. to bake (and I have a pro range whose accuracy was recently tested).

Thanks for sharing this recipe. I just started baking again thanks to the no knead process. Now I have the confidence for other kinds of bread and since we are diabetic this bread will be perfect for us. Thanks again and Bravo! for your courage.

OK - round 2.... MUCH better!!! After doing a little reading, because of my high altitude, I added a little more wheat gluten and let it rise for a longer period of time and LOOKS GREAT. I wonder... could you keep this in the fridge for a few days? I would only want to bake 1 loaf since we don't eat this fast enough. Love the flavor of this bread - I actually used coconut oil instead too. Thanks!